Meet, connect and mingle at our bright and airy Parisian-style bistro, offering a warm welcome at any time of day with views of the Shinkansen bullet trains and glittering cityscapes. Michelin-distinguished Chef Daniel Calvert presents a dynamic menu of bistro classics and all-time favourites, ideal for power meetings, relaxed brunches and lively celebrations alike.
HOURS
- Breakfast
- 6:30 am – 11:00 am (last order at 10:30 am)
- Lunch
- 11:30 am (last order at 4:15 pm)
- Afternoon Tea
- 11:30 am (last order at 4:30 pm)
- Dinner
- 5:00 pm – 10:00 pm (Last order at 9:30 pm)
Signature Dishes
KRISTAL CAVIARSour Cream, Potato Blinis
PÂTÉ EN CROÛTEFoie Gras, Mustard Mayonnaise, Date Purée
MARUNOUCHI FRIED CHICKEN
Avocado Toaston SÉZANNE Sourdough
WHOLE ROASTED ORGANIC CHICKEN FROM IWATE FOR TWORatatouille, Soft Polenta
Merguez SausageTabbouleh, Mint Yoghurt
Seasonal Mille-Feuille
Meet the Team
Raul Savi
ChefWith a passion for making the most of every ingredient, Chef Raul Savi brings a “nose-to-tail” and “root-to-shoot” approach to MAISON MARUNOUCHI. Blending a classical culinary background with fresh enthusiasm, Chef Savi is elevating the offerings at our dynamic French bistro, with a focus on high-quality meats and preserved foods. Prior to joining the Four Seasons team, Savi made his mark at a two-Michelin-starred restaurant in Whatley Manor, England, along with playing an instrumental role in the launch of an innovative food truck by the Chef Niall Keating. Chef Savi’s philosophy continues to be centred around a deep respect for ingredients.
“Life as a chef is filled with never-ending learning and discovery. Food has a way of surprising you, and I like surprises!”
Patrick Thibaud
Executive Pastry ChefWith more than 17 years in the world of haute pastry, Pastry Chef Patrick Thibaud brings a finely honed sweet sensibility to Four Seasons Hotel Tokyo at Marunouchi. Marrying diligent precision with fresh creativity, his pastry-making approach is centred around “the architecture of taste,” a complex yet seamless confluence of multiple flavours and textures that unfold with each bite, keeping the palate engaged and interested. At MAISON MARUNOUCHI, the focus is on “the French connection,” classical desserts reimagined with playful touches and interactive elements. Chef Thibaud finds the entire process of bringing a new idea to life deeply satisfying, from brainstorming and recipe-testing to working together with his team to deliver a dessert that evokes smiles of delight and wonder.
“Being a pastry chef in Japan is an absolute pleasure, thanks to the availability of incredible ingredients and the focus on grasping each and every technique.”
Events
- Reserve now
Free-flow plan
Elevate your evening with canapé selections paired with 90 minutes of complimentary beer or red, white or sparkling wine, alongside views of Tokyo Station and Shinkansen trains. JPY 6,500 for two hours of reserved seating. Drinks must be ordered at least 30 minutes prior to your departure time. - Reserve now
Weekday express lunch
Our weekday lunch set is perfect for a power lunch or casual meetup with friends. Choose your favourite appetizer and entrée, or opt for an entrée and dessert, accompanied by complimentary coffee or tea. JPY 5,000. - Available for dinnerReserve now
Harmony of Tastes
Delight in the essence of a Parisian bistro with a four-course experience. Choose from array of canapés, appetizers, entrées and desserts, each accompanied by a cup of coffee or tea. JPY 7,000 per person.
More Dining Options
![Japanese Breakfast on wooden tray with plant, window overlooking bullet trains]()
DetailsIn-Room Dining
Ideal for time-zone–hopping travellers, impromptu meetings or quiet nights in, our in-room menu features everything from French cuisine to the Zen-like charm of a Japanese breakfast, making dining in your room a special occasion at any time of the day.![]()
DetailsThe Bar and Champagne Lounge
Framed by gliding Shinkansen trains and the iconic Tokyo cityscapes, The Bar and Champagne Lounge is a stylish and intimate gathering spot to catch up, relax and dine in style. Perfect for after-work drinks, pre-dinner aperitivo or a nightcap, our bartending team presents creative cocktails and refined classics along with an eclectic selection of champagnes by the glass, curated by Sommelier Nobuhide Otsuka. Enhance your experience with caviar and delectable cuisine by internationally acclaimed chef Daniel Calvert.![Brightly lit Sezanne with two rectangular tables, peach-coloured armchairs, large marble island in the centre]()
DetailsSÉZANNE
Join Chef Daniel Calvert for dynamic French cuisine, crafted with a light touch and plated with precision at two-Michelin-starred SÉZANNE. Our show kitchen invites you to engage with the cooking journey, while Andre Fu’s interiors speak a language of relaxed luxury. With seasonally updated menus, an eclectic champagne selection, and classical desserts by our pastry team, there’s always something new to discover.
